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Kiku sunomono
Ingredients:
4-5 flowers of eatable chrysanthemum
1 table-spoon of vinegar
Sweet vinegar:
6 spoons of vinegar
4 spoons of sugar
A bit of salt
Preparation:
1. Prepare sweet vinegar. Mix vinegar, sugar and salt. Boil a little and let get cold.
2. Cut off chrysanthemum petals and wash well.
3. Pour vinegar into boiling water, then put there petals and boil a bit.
4. Pour out water.
5. Put the petals into the jar or bottle, fill up with sweet vinegar and mix well.
6. Keep in a refrigerator for about hour. When petals get soaked with sweet dish is ready. You can keep it in refrigerator about 4-5 days.
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